Easy Shakshouka
Vegetarian, Gluten Free
Servings 4 people
Ingredients
- 2 tablespoons olive oil
- 1/2 large yellow onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 28oz can diced tomatoes
- salt + pepper
- 4 large free-run eggs
- flat leaf parsley, to garnish
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the red pepper and sauté for a further 3 to 5 minutes, or until the vegetables have softened and are beginning to brown.
- Add the spices, stirring constantly to prevent them from burning. Add the diced tomato, season with salt and pepper, stir, then cover. Allow the Shakshouka to simmer for about 10 minutes. This will give the sauce a chance to reduce and thicken. Stir every few minutes to prevent burning.
- Once the sauce has reduced a bit, use a spoon to create four wells. Carefully crack one egg into each well. Cover the Shakshouka to allow the eggs to cook. I like to cook my eggs for six minutes, but this will vary depending on how you like your eggs, so keep an eye on them until they're done to your liking! Six minutes yields eggs with mildly runny yolks (as seen in the above photo).
- Once the eggs are done to your liking, remove the pot from the heat, season with a bit of salt and pepper and garnish with some chopped flat leaf parsley. Shakshouka keeps very well in the fridge, so this can be enjoyed over the course of a few days if you're cooking for one.